Whipped Honey with Rosemary Crêpes
Recipe courtesy of Chef Eric Martinez, Executive Chef, Marriott Orlando World Center
Sponsor: National Honey Board
Rosemary Crêpe Batter:
- 7 ½ c milk
- 4 ½ Tbsp butter
- 10 sprigs rosemary
- 4 c all-purpose flour
- 4 ½ Tbsp sugar
- 4 ¾ tsp salt
- 8 whole eggs
- 1 ¼ c honey
- ¼ c egg whites
- 1 ¾ tsp salt
- 1 lb strawberries, topped and sliced 1/8 in thick
- 3 ¼ Tbsp sugar
- 32 oz maple syrup
- 2 fresh lemons, juiced
- 1 oz bee pollen
For the Rosemary Crêpe Batter:
- Place the milk and butter in a pot over low heat with the rosemary and steep for 30 minutes to infuse flavor. Strain through a chinois and cool to room temperature.
- Combine the flour, sugar and salt in a large mixing bowl.
- Beat eggs with a fork until combined and add to the flour.
- Gradually pour in the rosemary milk while whisking until all milk is added and mixture is smooth.
- Let batter stand at room temperature until slightly bubbly on top, 15 to 20 minutes.
For the Whipped Honey:
- Add the honey, egg whites and salt to a stand mixer and whip with the balloon whisk on medium-high speed until medium soft peaks form, about 15 minutes.
- Add the mixture to a piping bag with a large star tip and place in cooler until ready to use.
For the Garnishes:
- Place sliced strawberries in a mixing bowl. Sprinkle the sugar over the strawberries and toss to coat. Let sit in fridge for 15 minutes, until liquid starts to pool at the bottom of the bowl.
- Drain strawberries and refrigerate.
- Add maple syrup and lemon juice to a pot and warm over low heat. Hold syrup warm for service.
- Blend bee pollen in a spice grinder to a fine powder. Mix it with the powdered sugar until combined.
For the Rosemary Crêpes (per serving):
- Using a crêpe pan or large nonstick pan, set it over medium-high heat and lightly grease.
- Pour 3 oz of crêpe batter in the pan and spread it or tilt the pan to spread the batter around evenly.
- Let cook until the crêpe starts to brown on the edges and releases from pan, then flip it over.
- Cook the second side until lightly golden brown, then remove to a parchment-lined pan. Make a second crêpe.
- Fold each crêpe in half then in half again and stack on a plate.
- Top with some drained strawberries.
- Pipe a Whipped Honey rosette on top of the strawberries and burn with a torch until it is golden brown.
- Dust the crêpes with bee pollen powdered sugar.
- Pour 1 ½ oz lemon syrup on crêpes or place on the side.
To prep for service, crêpes can be made in batches and reheated on a flat top to order.